Was a great video!Originally Posted by Raffe
Managed my best crust ever yesterday, but no photos as was cooking back to back pizza for 2 hrs before reverting to pulled pork & ribs.
Gutted though, my best looking pizza ever, with perfect crust got served to a 4yr old, who declared she hated crusts.
My wife realised what I’d achieved & grabbed a crust, giving me the thumbs up for my best ever. 4ur olds are such critics lol.
We had pizzas on Friday night, kept one ball to do desert pizza but then we completely forgot about it. When I cleaned the kitchen on Saturday morning, I found it in rather poor shape as you would expect to after 10 hours at room temperature. I balled it up again and put it in the fridge.
Took it out a few hours ago and it worked out perfect. Salsiccia, cepes and mozzarella. Delicious.
Someone who lies about the little things will lie about the big things too.
Trying to hide them underneath the rabbit food?
Someone who lies about the little things will lie about the big things too.
Seriously it looks fantastic. Any pizza topped with fresh ruccola/rocket is a winner; and pineapple on pizza is a taste sensation.
Oh Raffe I thought we were friends 😂Trying to hide them underneath the rabbit food?
First go with rice flour last night, sorry not impressed..
Caputo semolina will remain my stretching and launching weapon of choice
Pitch
I forgot to try the rice flour yet again. Even had it out of the cupboard to use.
I will never forget what you did for me.
Someone who lies about the little things will lie about the big things too.
Do you guys make dips to eat the chunky crusts with?
In the Sotadic Zone, apparently.
🤫 it’s where it all began
I dip into home made chilli oil.
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Was that the first pizza oven then - the pro you shipped over to him?
Now there’s a man with a good memory
Think it took me 2 years to finally purchase, as Ooni kept bringing out new ovens - glad I waited for the Koda 16 though.
Was all over this thread trying to replicate in a BGE & cooking blind with the lid down.
Best cooking item I have purchased the pizza oven, still want an indoor one, but SWMBO is not letting that happen.
You bet.
Though I must admit I was never entirely happy with the Ooni Pro - bought the F1 and then the Pizzaparty subsequently and never looked back.
Still, Lewie bears a lot of responsibility here.
Someone who lies about the little things will lie about the big things too.
We did our first sourdough pizzas just now using the starter from the guy we buy amazing bread from. Amanda found the dough a lot harder to make, work with and to shape the bases. Have to say though the taste was fantastic and the base was crispier than we’ve ever had it with some great leoparding. Very pleased overall for a first time.
Looks great!!
Loving the use of 'we' followed by 'Amanda found the dough a lot harder to make, work with and to shape the bases'...you sound like me! :)
Ha ha that’s true - she does all the hard work. I just put the toppings on and pop it in the effeuno!
Not sure if they are any good, also has some wood pellet (ooni style) pizza ovens in £129 from memory
Yep. Sounds familiar. To be fair I have done all the hard work many times. But the mess that is left over causes issues so we usually need to agree a compromise !
Great thread with some excellent advice.
I’ve had the Ooni Fyra 12 since my birthday in May.
Best gift ever received. BBQ doesn’t get a look in these days!
I like to keep things simple :
Making and cooking pizzas is VERY therapeutic.
Cheers,
M
Great pizza!
Another convert.
Someone who lies about the little things will lie about the big things too.
Don’t know how I survived before my oven. Took me the best part of 2yrs to finally take the plunge but never looked back.
The question is how long I live with the Ooni before upgrading to another wood fired one. Or in reality how long before my wife lets me!
She needs to understand it's a journey...
Someone who lies about the little things will lie about the big things too.
The answer is always ‘upgrade immediately’
Cost of oven/number of pizzas made x cost of ingredients/money saved on eating out + family bonding time - stress of finding a parking space at Pizza Hut and + or - and/ a few more factors and you really can’t afford not to upgraded.
The scientific formula is:
MC2/DxXXY-42=EC3H4 apparently
Some of us still cook blind on a old heat and weather stained uuni 2s, would like an upgrade at some point though.
I’ve found that I make better dough in the cooler months than I do in the warmer months, I’ve adjusted yeasts etc accordingly but it’s just not the same....anyone else noticed this?
Yes. Dough works better in moderate temperatures. I adjust my recipe to the room temp, but it's never the same.
Someone who lies about the little things will lie about the big things too.
Thought it was me, I’ve been adjusting it for ages and it always seems to be slightly too sticky and harder to work....cheers.
Tried again with that oni devil of a thing and it was worse than before. It looked great on the top but was not cooked underneath raw dough is not great.
In order to save time I did freeze some dough last time and use that could this have been the problem?
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That sounds like the stone wasn’t up to temp, what temperature was it?
That's what I thought on the first one so I allowed it to heat for another 15 mins or so so around 35 to 40 in total.
We don't have a gas one i bought the wood pellet one for the wood fired taste... Lol so it does not have a guage but after that length of time I just thought it must be.....
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I’ve old pellet one, I pre heat for 30 mins normally. it’s not just getting to temp but also getting the heat into the stone.
I see temps of 420°c or more on the centre of the stone for 10+ mins before cooking.
How many pellets do you get through?
I have a ltr pot I use to feed pellets into the hopper and for two pizzas I can go through 2-2.5 pots plus the initial basket, if your not burning hot enough you could be struggling to hit and maintain temp.
How long does it typically take to cook a pizza?
I’m normally 70-90 seconds plus turning time
A ir thermometer is really handy for telling when you’ve gotten the stone to temp
I made my first ever fresh pizza today, cooking it on a pizza stone in the oven, and it was incredible. I've called it the Pizza d'Espana as it's basically a Margherita with chorizo. The pic isn't very complimentary so you'll have to take all of our words for it:
Yes it only takes a couple of mins to cook. The polenta on the stone is a crisp I need this for it not to stick to paddle thing.
No idea how many chips but it's a lot seems to just burn through them.
I'll give it another go when I pluck up the courage.Sent from my VOG-L09 using TZ-UK mobile app
Get an infrared thermometer, costs no more than a tenner and worth three times that.
Someone who lies about the little things will lie about the big things too.
Thanks will head to amazon now
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When doing a room temp proof I do it in my kitchen oven (turned off). It stays at a constant 18 degrees so I adjust the pizza app to suit. Seems to work out ok.
Cheers
Ross
I never thought of that, I was considering a cold proof but have read mixed results....thanks I’ll give it a try next time 👍
I believe that longer cold proofing is more flour critical, I used to use Sainsbury’s 00 prior to the first lockdown and cold proof for 24-72 hrs and it was quite good. Managed to get 25kg of caputo blue as we went into lockdown and found no improvement & perhaps worse results, but much better results from <24hrs at room temp.
I understand that caputo red is the flour for cold proofing.
Yep, 24h max with blue.
Someone who lies about the little things will lie about the big things too.
Well my dough was an absolute mess tonight. Flat as pancakes when i took the lid off the proofing box. Way too sticky and had to use loads of flour to get it to not stick. Ended up coming out the oven looking ok but the crusts were still doughy.
Followed the pizza app like i normally do and adjusted the room temp to 22c. So where has it gone wrong
Sounds like you could do with a few more stretches and folds.Well my dough was an absolute mess tonight. Flat as pancakes when i took the lid off the proofing box. Way too sticky and had to use loads of flour to get it to not stick. Ended up coming out the oven looking ok but the crusts were still doughy.
Followed the pizza app like i normally do and adjusted the room temp to 22c. So where has it gone wrong
Someone who lies about the little things will lie about the big things too.
Maybe the actual temp was 28?
In the hot weather, I ball up after an hour, then put in the fridge for a couple of days, then let warm for an hour before cooking.
It takes the randomness away. If it's in the heat too long it gets puffy, sticky and more difficult to shape.
Even so.
Last week I did a pizza dough with 20 hours proof. Then I forgot the last dough ball, it was in the hot kitchen until late morning the next day (another 10+ hours), when I reballed it and stuck it into the fridge. 24 hours later I took it out and let it prove for another 4 hours until I baked it:
Someone who lies about the little things will lie about the big things too.
When I watch top pizza chefs on TV they don't have thermometers or apps
They do the same recipe every day, no need for an app to give you the measures if you repeat the same recipe every time.When I watch top pizza chefs on TV they don't have thermometers or apps
People here have different quantities and proving times every time they make dough.
Every chef I know works with recipes. When the pizzaiolo (the title pizza chef really does not exist) changes their recipe, they will also recalculate either by using an app, a computer or some table in an old recipe book.
Someone who lies about the little things will lie about the big things too.
They use the same ingredients, in the same temperatures with the same equipment every day. They had to learn it a while ago, but now it's autopilot.When I watch top pizza chefs on TV they don't have thermometers or apps
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